Lunch / Dinner

Cocktails (Bartenders Creations)

Seaside (Prosciutto,grilled zucchini,eggplant,seafood salad,olives,artichokes,fior di latte,marinated tomato,bruschetta)

Agnelotti (stuffed with cheese)

Classic Cocktail-Style Hors D'oeuvres

Lamb chops, Beef wellington, Caprese skewers, Red beet hummus bites, Smoked salmon wrapped soft cheese

Premium Bar

Polar Ice Vodka
• Beefeater London Dry
Gin
• Lamb’s White Rum
• Balentines Blended
Scotch
• House Red Wine
• House White Wine
• House Champagne
Molson Canadian, Labatt's Blue, Budweiser, Coors Light.
Nonino Quintessentia
Amaro
• Aperol
• Campari
• Belvedere
• Grey Goose
• Beefeater London Dry
Gin
• Crown Royal
• Jameson Whiskey
• Maker's Mark
Kentucky Bourbon
• Chivas Regal 12 Year
Old Scotch Whisky
• Glenfiddich 12 Year
Old Single Malt
Scotch Whisky
• Johnnie Walker Black
Label Scotch Whisky
• Hennessy VSOP
• Grand Marnier
• St-Germain
Elderflower Liqueur
• Southern Comfort
• Malibu Coconut Rum
• Jack Daniel's
Tennessee Whiskey
• Baileys Original Irish
Cream
• Sour Puss Apple
• Sour Puss Raspberry
• Kahlua
• Sambuca Ramazzotti
• Martini Sweet
Vermouth Red
• Martini Dry Vermouth
White
• Bacardi Superior
White Rum
• Captain Morgan
Original Spiced Rum
• McGuinness Peach
Schnapps
• McGuinness Crème
de Cacao
• McGuinness Blue
Curacao
• Rossi D'Asiago
Limoncello
• McGuinness Crème
de Menthe White
• McGuinness Melon
• McGuinness Banana
• McGuinness Triple
Sec
• Dr. McGillicuddy's
Intense Butterscotch
• Ciroc
• Ciroc Pineapple
• 1800 Reposado
Tequila
• Jagermeister
• Disaronno Originale
Amaretto
• Sandro Bottega Club
Grappa
• Goldschlager
• Frangelico
• Soho Lychee Liqueur
• Fireball


Coffee/Espresso/Tea

Porchetta Carving Station

Crepes (Vanilla, stuffed with vanilla ice cream and topped with a berry sauce)

Ambassador House

Romaine, green leaf, radicchio, shredded carrots, in a honey balsamic vinaigrette

Fried Shrimp and Calamari (shrimp and calamari, served with lemon wedges and R.A signature sauce) Center of table

Berries soaked in dubbonet (served with vanilla ice cream) in a champagne glass

Soft Drinks and Juice

Water

Fruit

Standard Bar

Polar Ice Vodka
• Beefeater London Dry
Gin
• Lamb’s White Rum
• Balentines Blended
Scotch
• House Red Wine
• House White Wine
• House Champagne
Molson Canadian, Labatt's Blue, Budweiser, Coors Light.


Martini Bar with Ice Luge [chocolate, apple, cosmo, classic and dirty]

Wine (unlimited, house red and white wine)

red and white house wine

Royal Ambassador Sweet Table

Chiavari Chairs

Screen [pull down]

Server/hour

Classic Antipasto Station


All Classic Cocktail-Style Hors D’oeurves
Cheese Platter
Deli Platter
Bruschetta & Focaccia
Fior di latte
Grilled zucchini, eggplant, and peppers
Olives, Artichokes, Sundried Tomato, &
Marinated Mushrooms
Parmigianno Baked Polenta Fries
Vermouth sautéed mini sausage
Two Chef’s Selection Signature Hot Dishes

Premium Antipasto Station

All classic cocktail style hors d'oeurves
Cheese platter
Deli platter
Bruscheta ad Focaccia
Fior di Latte
Grilled zucchini, eggplant and peppers
Olives, artichokes, sundried tomatoes, and marinated mushrooms
Parmigianno baked polenta fries
Vermouth sauteed mini sausage
Two Chef's selection signature hot dishes
Fish salad
Fried shrimp, calamari and scallops
Sauteed mussels and clams in spicy thai sauce
Shrimp cocktail
Smoked salmon
Zuppa di pesce (shrimp, calamari, scallops and crab legs) in a white wine garlic sauce

Rustic (Prosciutto,canteloupe,grilled zucchini and eggplant,olives,artichokes,fior di latte,marinated tomato,bruschetta)

Shrimp cocktail (Three boiled shrimp, married with a delicious cocktail sauce, served in a champagne glass)

Caldo Verde (potato puree with authentic Portuguese sausage and fresh collards)

Roasted Butternut Squash

Caesar Salad

Romaine lettuce with croutons, lemon juice, olive oil, freshly chopped garlic and grated parmesan cheese.

Summer Salad

Romaine lettuce, feta cheese, olives, tomatoes, onions

Casarecce

Risotto, Quattro Formaggi (four cheese mix)

Risotto, Asparagus and Wild Mushrooms (risotto with cut asparagus and mushrooms)

Risotto, Porcini and Truffle oil (House prosecco mixed with porcini mushrooms and truffle oil)

Filet Mignon (wrapped in bacon with sauteed onions and mushrooms)

Lamb, Ontario

Duck Breast, 6oz (roasted and served in a melted asiago or soy sauce)

Filet of Sole

Fish Assortment, deluxe (shrimp, calamari, scallops, clams, mussels, king crab legs, 1 lobster tail/person)

Fish Assortment, regular (shrimp, calamari, scallops, mussels, king crab legs)

Lobster Tail (3 oz.)

Portuguese Style Seafood Buffet

Baby boy lobster, clams (in a white wine sauce), Dungenas crab, Fried calamari/shrimp/scallops, mussels (in a spicy onion sauce), shrimp and cod patties, calamari and shrimp , Portuguese and Italian pastries (assorted),fruit platters and a variety of cakes, ice sculpture.

Tartufo (blend of chocolate and vanilla) with whipped cream and a mint leaf, served in champagne glass

Lemon Sorbet (lemon sorbet in the shell) served in a champagne glass

Lava cake (served warm with vanilla ice cream)

BBQ on the Terrace (lamb, chicken and beef speducci turned, live, over a state of the art BBQ, on the terrace))

Crepe Waffle Ice Cream Bar

Imported Beer Station [Heineken and Corona]

Prosecco (Prosecco with berries)

Beer (unlimited, domestic beer)

Cash Bar

Champagne Toast

Mimosa (champagne and orange juice)

Bar on Consumption

Coffee/Tea

Seasonal Vegetables

132" Round table cloths and napkins (white damask)

90 x 90 table cloths (white damask)

Napkins (white, damask)

Napkins (ivory, damask)

Restaurant Linens

Beef Tenderloin (8 oz.)

Beef Tenderloin

Customer cake and coffee served

Salmon

Chicken Fingers & Fries

Carrots

Rice

Assorted Fancy Sandwiches (chicken/veggie/egg/tuna/cold cuts)

Cognac Station (Remy Martin VSOP, Courvoisier VS Cognac, Hennessy VSOP)

Drink Tickets

Consulate Cheesecake

Stir Fry

Bruschetta (8 pieces)

Grilled Vegetables, zucchini, eggplant, mushrooms, peppers

Cold Cut Platter, prosciutto, salami, mortadella, capicollo

Cheese Tray, Swiss, Cheddar, Friulano and Provolone

Assorted Wraps (chicken, veggie, egg, cold cut, tuna)

Adjustment Line

Mushrooms

Shrimp Jumbo (2 pieces, 2oz each) sauteed in garlic, butter, white wine and lemon juice

Asparagus/Carrot Bundles

Bread

Bean Stew

Lasagna, Vegetarian

Alfredo Sauce (litre)

Marinara Sauce, regular (baby shrimp and baby clams) - (litre)

Tomato Sauce (litre)

Vodka Sauce (cream and tomato sauce with a hint of vodka- (litre)

Eggplant Parmigiana

Baccala, seasonal (salted codfish stewed in a fresh tomato sauce with olives, onion, potatoes and peppers)

Winter Salad (a signature salad from The Consulate Dinging Lounges Menu at the time of your event)

Peas (Serves 4)

Delivery (within Caledon)

Teaspoon

Fork, Dinner

Knife, Dinner

Live Pasta Station (Chef's choice pasta and your choice of two pasta sauces)

Glass, Champagne

Glass, Wine (10 oz.)

Glass, Water

Linen (81" x 81")

Plate (7")

Plate (10")

Plate (5")

Chafing Dish with Fuel

Servers (hrs.)

Bartender (hrs.)

Potatoes, Yukon gold/sweet

Consulate Tira-mi-su

Cucumber Wrapped Salad

Live Sliders and Poutine

Frittata

New York Cheesecake (slice of NY cleesecake drizzled with strawberry sauce and caramel)

Risers

Martini Bar Ice Luge

Tent (10' X 10')

Other

Wine and Beer Station (house wine and domestic beer)

Other:

Cooks (hrs.)

Other:

Delivery (outside Caledon)

Delivery for Catering outside of Caledon

Glass, Wine - plastic

Peppers, red/yellow

Tableware (Napkins), paper

Plate, Dinner (Plastic)

Beans, string

Chicken Breast ( 4 oz.)

Chicken Supreme (8 oz.)

Veal (3 oz. filet)

Cannelloni

Linguini

Lasagna, filled with meat

Rotolo, 6 pieces (stuffed with spinach and ricotta)

Penne Rigate

Rigatoni

Cannelloni, stuffed with meat

Tortellini (filled with meat)

Rose Sauce (litre)

Sangria Station (Red and Gold Sangria infused with fresh fruit)

Intermezzo (1oz lemon sorbet) in a champagne glass

Prime Rib

Steak, Rib-Eye (grilled with herb butter and served with gravy)

Napkins (Ivory, plain)

Napkins (White, plain)

Pictures on Premise

Seabass, 6oz

Muffins

Yogurt

Corona

Pizza on the Terrace (prepared live in authentic Calabrese Pizza ovens on the terrace)

Corona

Creme Brulee (rich custard base, topped with caramelized sugar, and berries)

Corona

Live Oyster Rockefeller Station

Domestic Beer Station (Molson Canadian, Labatt's Blue, Budweiser, Coors Light)

Rice, Portuguese Style (with baby shrimp)

Grand Piano

Stage in Gazebo

Extended Bar Time

Omelete Station

Morning Glory [part one of two]

Morning Glory [part two of two]

Delivery

Potatoe Croquettes (8 pieces)

Wrapped Beets (prosciutto-wrapped beets sprinkled with feta cheese)

Coffee

Tortellini (filled with meat)

Large tray, feeds approximately 25 people

Assorted Wraps and Sandwiches (chicken, veggie, egg, cold cut, tuna)

Scrambled Eggs

French Toast

(2 pieces/person)

Home Fries

Bacon

Toast (white bread)

2 pieces/person

Toast (whole wheat)

Mini Bagels

Apple Blossom (prepared in house and served with vanilla ice cream and drizzled with caramel)

King Crab Legs (4 oz.)

Maccaroni and Cheese Station

Live Taco Bar

Fried Fish

Tent, Hexagon, (40' X 70')

Meat Balls in a Fresh Tomato Sauce, 1.5 oz. (lean ground beef)

Gravy

Tent, with pole (40' X 80')

Coffee Cup/Saucer

Table (60" Round)

Table (8' x 30")

Linen (90" X 156")

Fork, Dessert

Table Cloth, Ivory (120" Round)

Chandelier

Salt/Pepper shaker, set

Bread Baskets

Serving Tongs

Serving Spoon

Glass, Bar

Glass, Shooter

Plate (9")

Dance Floor (18' X 18')

All Day Meeting Package

Continental Breakfast upon arrival (Variety of fresh breads, butter, jams)
Muffins, Danishes, Croissants

Hot Buffet Lunch

Ramekin

Salad Bowls

Waffles

Scones

Pancakes

Rice, Primavera (with mixed vegetables)

Stuffed Pepper with Quinoa

Cookies

Mini Danishes

Pancakes

Kim Crawford Chardonnay (#991950)

Penne (gluten-free in a tomato sauce)

Ciroc

(Halal) Beef Tenderloin (sauteed with onions and mushrooms)

(Halal) Chicken Supreme

Veal Chop, (8 oz. Frenched)

Linguini Pescatore in tomato sauce

Apple Blossom

The Consulate’s signature apple cinnamon puff pastry blossom, caramel

Variety of Fresh Breads (assortment of butter/jams)

Muffins, Danishes, Croissants

Bacon

Breakfast Sausage

Homefries

Veal (3oz) Picatta

Danishes

Croissants

French Toast

Olives, Artichokes, Sundried Tomatoes, Mushrooms

Salmon, 6oz (Pan Seared, Maple Glaze)

Peppercorn squash baked with vegetables and tofu

Seasonal Vegetables (Serves 4)

Potatoes, roasted (Serves 4)

Broccoli (Serves 4)

Easter Combo #3, Baked Rainbow Trout

Easter Combo #4, French-cut Veal Chop

Meldville Syrah, 2016<br />RED WINES FROM NEW WORLD

Dark, rich colour with aromas of ripe black cherry and raspberry and violet notes. The palate is dry with rich fruit flavours, spice notes and cooked plum on the finish. A beautiful texture with balanced tannins. Perfect compliment to beef tenderloin or a Charcuterie platter.

Risotto, Red Beet (red beet risotto with basilico and feta cheese)

Combo #5 - Eggplant Parmigainal/Linguine

Steak, Striploin (grilled with herb butter and served with gravy)

CONSULATE BURGERS:

Seasonal Vegetables/Potatoes

Combo #2 - Veal Parmigiana

Combo #6 - Certified Angus Beef Sliders (Mini burgers)

Cotes Du Rhone Les Abeilles de Colombo, 2014<br />RED WINES FROM OLD WORLD

Farnese Fantini Edizione Cinque Autoctoni, 2014<br />RED WINES FROM OLD WORLD

Brigaldara Valpolicella Superiore, 2017<br />RED WINES FROM OLD WORLD

Traditional Valpolicella is a blend of Corvina, Rondinella and Molinara grapes, but this version is slightly more modern in style. Medium-bodied with smooth tannins, and earthy aromas and flavours of wild cherries and bitter chocolate. Match with meat dishes and pasta.

Gratuity

Soup

Striploin (New York, 6oz), cooked medium

Combo #1 - Chicken

Combo #3 - Beef Tenderloin

Roccato, 2011<br />RED WINES FROM OLD WORLD

Deep ruby red with garnet reflections and a nose that is rich in bouquet and persistent, with hints of red berries and spices like cocoa, vanilla and coffee. The taste is warm and well-balanced, with a consistent structure of tannins which support the long finish of the wine.

Cod (6 oz. FIlet)

Combo #1 - Turkey Roulade

Combo #2 - Prime Rib, Certified Black Angus

Easter Combo #2 - Ontario Lamb Chops

Combo #4 - Freshly cut Halibut FIlet

Combo #2 - 8 oz. Beef Tenderloin

Combo #3 - Ontario Rack of Lamb

Combo #4 - Salmon Dinner

Mastroberardino Greco di Tufo, 2014<br />WHITE WINES FROM OLD WORLD

Made from a rare and ancient grape that was brought to Avellino by the Greeks in the first century BCE. Classic white wine vinifcation in temperature-controlled, stainless-steel tanks, then refined for a short time in bottle before release. Dry and full-bodied, with aromas and flavours of apple and pear and white, with notes of chamomile and dried herbs. Pair with white meats, fried seafood, shellfish, and vegetarian dishes.

Windrush, 2018<br />BY THE GLASS, HALF BOTTLES, RED WINES FROM NEW WORLD

A graceful Pinot Noir with a bright ruby colour and rich berry flavours, accented with hints of violets and raspberries on the palate. Cold soaked before fermentation to extract colour, this wine has been precisely temperature-controlled throughout its fermentation to help preserve its delicateness. Overall, this elegant wine is well balanced between a seam of bright berry fruit and a spicy toastiness from the oak.&#10;&#10;Designed to combine with subtle tastes such as roasted lamb, tomato, pizza and pasta dishes.&#10;

Château de Maligny Chablis “Carré de César”, 2018<br />WHITE WINES FROM OLD WORLD

The Château is owned by the Durup family who have lived in the village of Maligny since the&#10;15th century, and are now the largest landowners in the appellation. The wines matured in&#10;stainless steel, resulting in consistently fine Chablis with characteristic mineral nuances, but&#10;with welcome fruitiness from the Chardonnay grape.&#10;&#10;Fresh and vibrant with aromas and flavours of melon and lemon citrus with mineral notes.&#10;Dry with a pleasant long finish. Pair with seafood, vegetarian dishes, chicken, and pork.

J. Lohr Chardonnay, Riverstone, 2018<br />BY THE GLASS, HALF BOTTLES, WHITE WINES FROM NEW WORLD

The J. Lohr Riverstone Chardonnay exhibits youthful hues of light straw. The enticing aromas are reminiscent of white peach, apricot, ripe orange, and cocoa, and complemented by the palate flavors of citrus cream and nectarine. The rich texture and balance on the palate from aging sur lie gives way to flavors of vanilla, crème brûlée, and a hint of oak on the long finish. Pairs well with tangerine-roasted chicken, frisée salad with lardons and poached egg, smoked salmon, vegetable frittatas, pan roasted pheasant with creamy polenta.

Regnard Petit Chablis, 2013<br />WHITE WINES FROM OLD WORLD

Grapes, grown on vines with an average age of 25 years, planted around the famous Chablis region of Burgundy. Fermentation takes place in stainless steel tanks, to capture the fresh aromas and flavours of the wine – peaches, apricots and green apple, with notes of delicate white flowers, minerals, and almond. Lively on the palate,&#10;with a good balance of acidity and fruit. Pair with poultry and seafood dishes. Chablis 1er Cru “Vau de Vey”.

Fondo Antico Grillo Parlante, 2014<br />WHITE WINES FROM OLD WORLD

Made from 100% Grillo grapes – indigenous to western Sicily – and fermented in stainless steel to capture the fresh fruit aromas . Tropical aromas and flavours of pineapple, lime citrus, and mango. Dry and medium-bodied. Pair with vegetarian, chicken or rich seafood dishes.

Weingut Johann Peter Mertes Goldberg Riesling QbA, 2016<br />WHITE WINES FROM OLD WORLD

Since 1891 five generations of the Mertes family has cultivated vines in the Saar River Valley. From vines grown on steep slate slopes of the Wawerner Goldberg (or Golden Mountain), this crisp, dry Riesling offers up citrus fruit aromas flavours – limes in particular – with mineral notes and a vibrant finish. Classic dry Riesling; a great match for spicier dishes, seafood and pork.

Cordero Di Montezomolo Langhe Nebbiolo, 2018<br />RED WINES FROM OLD WORLD

Oscar Tobia Rioja Reserva, 2010<br />RED WINES FROM OLD WORLD

Aged for 28 months in new French and Hungarian oak barrels. It received a score of 91 points from Wine Spectator magazine. Rich aromas and flavours of dark plum, black cherry, and cassis, with earthy notes of dark chocolate and vanilla spice. Full-bodied, round, and smooth with an elegant lingering finish. Pair with grilled meat dishes and a traditional match for lamb.

Bodegas Valdesil sobre lias, 2013<br />WHITE WINES FROM OLD WORLD

From an indigenous grape – Godello – grown in the remote Sil River Valley in northwest Spain. Ripe aromas and flavours of white peach, tropical fruits, and almonds. Unoaked , medium-bodied, dry, with a long, rich finish from regular lees stirring. Match with richer seafood, vegetarian, and chicken dishes.

Poggio Stenti Maremma Rosso, 2015<br />RED WINES FROM OLD WORLD

Rosehall Run Pinot Noir, 2016<br />RED WINES FROM NEW WORLD

“Aromas of red berry fruit, bits of spice and herbs. It’s a bit taut on the palate, but still manages to showcase rich ripe palate flavours—cherry/berry and passionfruit—with deft balance throughout. There’s good bones and good depth with plenty in store down the track for this gem. It’s medium-bodied with creamy mouthfeel and a lengthy finish and aftertaste, dry, mouth-watering and lip-smacking good.

Chateau Teyssier Pezat Bordeaux Superior, 2012<br />RED WINES FROM OLD WORLD

The Pezat vineyard is located just outside the famous Saint-Émilion commune on Bordeaux’s Right Bank. This wine features aromas and flavours of cherry and blackberry and notes of tobacco and cedar. Medium- bodied, with a long rich finish. Pair this traditional-style Bordeaux Superior with braised meat dishes, stews and lamb.

Sagrantino Centopercento IGT, Logonovo, 2013<br />RED WINES FROM OLD WORLD

A rare bottling (less than 1000 bottles made) of 100% Sagrantino, from estate vineyards in Montalcino. Following a careful selection of the grapes, the wine spent 12 months in new French oak barrels. Rich aromas of dark, ripe wild raspberry, plum, and cherry, with floral notes and chocolate and cherry on the evolving finish. Medium- to full-bodied and balanced, with firm, round tannins. Pair with grilled and braised meat dishes.

Crozes-Hermitage, 2014<br />RED WINES FROM OLD WORLD

A project that brought together three pioneers of the renaissance of the northern Rhône Valley, this wine is a made from grapes, from vines planted on predominantly south-west facing slopes, that contributes to the optimal development of the fruit. Fermentation was initiated with only indigenous yeast, and the wine was aged for 12 months in a combination of large vats (25%) and French-oak barrels (75%). A rich, full-bodied wine, with aromas and flavours of black cherry, plum, and black currant, and notes of anise, fig, and violets. Firm tannins and richly textured - pair this classic Rhône wine with grilled and braised meat dishes, stews, pork sausage (Andouilette), and lamb chops.

Finca Losada DO, 2009<br />RED WINES FROM OLD WORLD

Sourced from 60+ year old vineyards in the Bierzo region in northwest Spain. The wine was fermented in temperature-controlled tanks, and then aged in two- and three-year old French oak barrels for 12 months. Dark almost opaque with aromas and flavours of ripe raspberry and dark cherry with notes of café mocha,pepper spice, violets, licorice, and undergrowth (reminiscent of Pinot Noir). Rich and full-bodied with a firm tannins and a long finish. Pair with grilled and braised meats, especially beef (steak) and lamb.

Farnese Fantini Edizione Cinque Autoctoni, 2012<br />RED WINES FROM OLD WORLD

This is a cross-regional blend – Abruzzo and Puglia – of four native grape varieties – aged in 100% new oak barrels (60% American and 40% French) for 13 months. Made in an ultra-modern style with intense aromas and flavours of ripe fruit – prune, cherry, and black-currant – with notes of vanilla spice, chocolate, and tobacco. Full-bodied and warm with full tannins and a long finish. Pair this wine with grilled meat dishes (beef and lamb).

Logonovo, 2012<br />RED WINES FROM OLD WORLD

A unique blend from a winery located deep in the Brunello di Montalcino region. The wine spent 12 months in French oak barrels. Deep aromas of dark, ripe fruit – plum, black raspberry, blueberry – with notes of dark chocolate, cherry, and menthol. Medium- to full-bodied, rich, and balanced, with fine tannins and a long finish. Pair with grilled meat dishes, including lamb.

Cesari Ripasso Bosan, 2016<br />RED WINES FROM OLD WORLD

A rare single-vineyard Ripasso. The wine was re-fermented on the dried Amarone must from the Bosan vineyard for about 15 days then aged in French-oak casks for 12 months, then placed in larger Slavonian oak casks for six months before bottling. A complex wine with woody aromas and flavours of dried cherry and plum jam, with notes of menthol and dark chocolate. Match with grilled or braised meat dishes.

Valpolicella Classico Ripasso, Ciicilio, Degani, 2012<br />RED WINES FROM OLD WORLD

Ripasso (re-passed) means to soak the pressed skins of Amarone (see Reserve wines) in vats of regular Valpolicella Classico, to produce a more full-bodied wine, sometimes called “baby-Amarone”. Rich aromas and flavours of dark plum, cherry, and wild raspberry with notes of mocha and baking spices. Match with braised and grilled meat dishes, mushroom risotto, and fuller-style vegetarian dishes.

Syrah, Fondo Antico, 2016<br />WHITE WINES FROM OLD WORLD

Syrah is the same grape as Australia’s Shiraz, but in Europe they prefer to use the traditional grape name. Medium- to full-bodied, with rich aromas and flavours of smoky blackberry fruit and black-pepper spice. A great match for beef, lamb, and game dishes.

Farnese Vini Colline Teramane Montepulciano, 2010<br />RED WINES FROM OLD WORLD

Montepulciano is the native red-wine grape of Abruzzo, capable of producing a wide&#10;range of wines styles. This fuller-bodied style, was initially fermented in traditional&#10;cement tanks to capture the fruit aromas of the grapes, then aged in 50hl wooden vats&#10;for12 months to add complexity to the wine. Rich aromas and flavours of dark raspberry&#10;and blackberry with notes of dark chocolate. Pair with beef, lamb, and game dishes.

Cotes Du Rhone Les Abeilles de Colombo, 2013<br />RED WINES FROM OLD WORLD

From one of France’s most acclaimed winemakers. Vinified in temperature-controlled vats, and aged in tanks for 10 months before bottling. Aromas and flavours of raspberry and blackberry, with notes of licorice, herbs and violets. Medium-bodied, silky, with a long finish. Pair with grilled meat dishes including lamb and pork.

Calatroni Bonarda, 2014<br />RED WINES FROM OLD WORLD

From a small, family-run winery in the Versa Valley, this wine is made from grapes grown sustainably without the use of chemical fertilizers and pesticides. Fermentation and ageing was in stainless-steel tanks to preserve the fresh fruit aromas of the wine. Deep ruby red colour, with aromas and flavours of plum and raspberry, with spicy/warm raisin notes. Smooth and balanced; pair with meat-based pasta sauce dishes, and roasted meats.

Cesari Amarone della Valpolicella Bosan Riserva, 2006<br />RARE & RESERVE

Aged for three years in a combination of large Slavonian oak barrels and smaller French-oak barrique, and released from the winery after 12-15 months of bottling refining. It received a score of 91 points from Wine Spectator magazine. Full-bodied and rich with aromas and flavours of dried cherries, cocoa, and sweet spices. Match with grilled and braised meat dishes.

Fondo Antico Nero d&#39;Avola, 2015<br />RED WINES FROM OLD WORLD

Lungarotti Rubesco DOCG, 2013<br />RED WINES FROM OLD WORLD

A blend of 70% Sangiovese and 30% Canaiolo, from Vigna Monticchio in Torgiano. The wine is fermented in stainless steel tanks, then aged in large vats and oak barrels for approximately 12 months, then in bottle for a minimum of four years before release. Elegant, with complex aromasand flavours of cherry and blackberry, with notes of menthol, dark chocolate, herbs, and violets. Firm yet refined, with a long finish. Match with braised and roasted meat dishes, particularly steak.

Cartlidge & Browne Pinot Noir North Coast, 2010<br />RED WINES FROM NEW WORLD

Most (72%) of the grapes come from the cooler Carneros region, typical for producing a more elegant style of Pinot Noir. The balance of the fruit comes from vineyards in Sonoma County and Napa Valley more typical of producing a richer, fruit-forward style. The wine is medium-bodied with aromas and flavours of dark cherry and plum, with notes of cola, mocha, and vanilla spice. Pair with grilled or roasted meat dishes.

Cesar Toxqui Pinot Noir Immigrant, 2012<br />RED WINES FROM NEW WORLD

A blend of 60% Pommard and 40% Dijon clones of Pinot Noir, organically grown, from from vineyards located near Hopland and Healdsburg. A classic French style of Pinot Noir, aged for seven months in French-oak barrels. Aromas and flavours of ripe strawberry and cherry with notes of cola, citrus, and minerality. Elegant, with a fine lingering finish. Pair with grilled meat dishes, salmon, and creamy pasta sauces.

Grayson Estate Merlot, 2018<br />BY THE GLASS, HALF BOTTLES, RED WINES FROM NEW WORLD

Medium-bodied, with rich aromas and flavours of black cherry, currants, and milk chocolate. Soft tannins and a plump finish make this a great wine to pair with grilled and braised meat, particularly lamb.

Grayson Estate Cabernet Sauvignon 2013, 2018<br />BY THE GLASS, HALF BOTTLES, RED WINES FROM NEW WORLD

Sourced from select vineyard sites throughout California, and made in Napa Valley. Medium-bodied, with aromas and flavours of dark fruits – plum and black currant – with notes of dried herbs, cedar, and vanilla oak spice. Soft tannins; match with steak and lamb dishes.

Wakefield Pinot Noir, 2011<br />RED WINES FROM NEW WORLD

Made from 100% Pinot Noir grapes aged for a few months in French-oak hogshead barrels, one to two years old. Fresh aromas and flavours of ripe cherry and strawberry, with sweet spice notes. Medium-bodied, pair with vegetarian and earthier-style meat dishes.

Penley Estate Aradia Chardonnay, 2015<br />WHITE WINES FROM NEW WORLD

This wine was aged for ten months in French oak puncheons (50% new and 50% 2nd use). Medium-bodied, with aromas and flavours of melon and warm citrus (grapefruit), with subtle biscuit and nutty notes. Pair with seafood and creamy pasta dishes.

Cesar Toxqui Chardonnay, 2010<br />WHITE WINES FROM NEW WORLD

Following fermentation in stainless steel tanks, the wine was aged for 10 months in semi-neutral (3rd passage) French-oak barrels. Aromas and flavours of ripe apple and lemon citrus, with sweet vanilla and butterscotch notes. Full-bodied: pair with richer seafood dishes, roast chicken and veal.

Tawse Winery Gewurztraminer , 2011<br />WHITE WINES FROM NEW WORLD

This vines are farmed according to both organic and biodynamic principles. Medium- to full-bodied, this is classic Gewürztraminer, with rich and exotic aromas and flavours of yellow fruits and lychee, with ginger spice and honeysuckle notes. The palate is rich, with a long, slightly sweet finish. Match with spicier-style dishes, chicken or vegetarian dishes, white meats, and seafood.

Chicken (Serves2)

Garlic Bread

Porchetta Sandwiches

Ribs & Wings

Caesar Salad

Cauliflower Bites

Potato Skins

Fish & Chips

Classic Nachos

Chili

Black Angus NY Striploin (Serves 2)

Chilean Seabass (Serves 2)

Ontario Rack of Lamb

Cannelloni (stuffed with cheese)

Linguini (with shrimp)

Linguini Alle Vongole (with clams)

Cannelloni (stuffed with meat)

Cannelloni (stuffed with spinach and ricotta cheese)

Penne (with grilled chicken)

Risotto, Quattro Formaggi with Crab (four cheese mix)

Rack of Lamb, 4 bone

Venison, 8oz (served with blackberry wine sauce center table)

Potatoes, Roasted

Zuppa Di Pesce (shrimp, calamari, scallops, clams, mussels and king crab legs)

Lobster Tail Gratinate (baked with a covering of buttered breadcrumbs and grated cheese, in a white wine lemon sauce)

Live Grilled Cheese Station

Sushi Station

Popcorn Station

Grand Charcuterie Board

Scallops (fried)

Stella

Caledon Hills

Chocolate Fountain

Ice Sculpture

Doughnut and Churro Station

90 x 90 table cloths (ivory damask)

132&#34; Round table cloths and napkins (ivory damask)

Easter Combo #5, Cod alla Marinara

Calamari

Deep fried or grilled, sprinkled with parsley, Consulate Signature Sauce.

Daily Cheesecake

Strawberry Champagne cheesecake

Penne Ambassador

The Consulate’s signature dish. Applewood smoked bacon, grilled chicken, sautéed onions, mushrooms, light red rose sauce.

Chef’s Special

Chef’s selection soup of the day.

Chocolate Cake

Traditional chocolate cake, icing sugar, chocolate drizzle.

Crème Brûlée

Custard, cream, burnt sugar, berries.

Bread Pudding

Bread, raisins, sugar, cinnamon, chocolate, Grand Marnier.

New York Cheesecake

New York cheesecake, berry sauce.

Tira-mi-su

Mascarpone, espresso biscotti, chocolate dusting.

Apple Blossom

The Consulate’s signature apple cinnamon puff pastry blossom, caramel, vanilla ice cream.

6 oz. Filet Mignon

Marinated in a variety of spices, rosemary garlic butter, potatoes, seasonal vegetables, carrots.

Bruschetta (8 pieces)

Freshly baked multigrain crostini, diced tomatoes, garlic, extra virgin olive oil.

Baked Polenta Parmigiano Fries

House-made polenta, Italian parmigiana, parsley, Consulate Signature sauce.

6 oz. Wild Pacific Salmon

Wild Pacific Salmon, fennel Pernod melted butter, potatoes, seasonal vegetables, carrots.

Black Bean Arepas

Tofu, polenta, black bean puree, onion, tomato,quinoa, seasonal vegetables, carrots,pomegranate guacamole.

12 oz. Certified Black Angus Striploin

Marinated in a variety of spices, Hennessy garlicbutter, potatoes, seasonal vegetables, carrots.

Pomegranate Chicken Roulade

Red beat truffle risotto stuffed, pomegranateglaze, potatoes, seasonal vegetables, carrots.

14 oz. Boneless Ribeye

Marinated in a truffle mushroom rub, ovenbaked, potatoes, seasonal vegetables, carrots.

Blackened Alaskan Pineapple Cod

Finished in-oven, pineapple salsa, fresh squeezedlime, pomegranate guacamole, potatoes, seasonalvegetables, carrots.

Ontario Rack of Lamb

Grilled 4-bone Ontario raised lamb, blueberryred wine reduction, potatoes, seasonal vegetables, carrots.

BBQ Chicken Sandwich

6 oz. grilled chicken, smoked bacon, MontereyJack cheese, BBQ sauce, crispy onions, pickledjalapenos, micro greens, Consulate Signature Sauce, French fries.

California Tuscan Sandwich

Ciabatta, 6 oz. AAA Black Angus Striploin, mozzarella, baby arugula, tomatoes, avocados, Consulate Signature Sauce, French fries.

6 oz. Consulate Angus Burger

Angus sirloin, bacon, Monterey Jack cheese, caramelized onions, Consulate Signature Sauce, French fries.

Arugula and Pear

Arugula, almond slivers, pears, parmigiano, pomegranate seeds, lemon olive oil dressing. Vegan accommodation

Panzanella

Kale, roasted butternut squash, pumpkin seeds,onions, cherry tomatoes, goat cheese, driedcranberries, maple balsamic.Vegan accommodation

Guacamole and tortilla chips

House made guacamole, pico de gallo tortilla.

Truffle Oiled French Fries

Drizzled with truffle oil, chives, parsley, shredded Italian parmigiano.

Consulate Salad

Mixed greens with tomatoes and cucumbers in a honey balsamic dressing.

Charcuterie

Prosciutto di parma, salami cacciatore, salametti, pecorino cheese, parmigiano cheese stone, applewood smoked cheddar, radicchio boats, black olives, grapes, bosc pears, baby tomatoes, strawberry compote, fig marmalade, pommery mustard, breadsticks, warm crostinis, sea salt.

Pizza Baguette

Multigrain bread, mozzarella, garlic butter. Toppings: Peppers, onions, mushrooms,sundried tomatoes, olives, artichokes, pineapple$1.50 ea. Chicken, pepperoni, salami, prosciutto,shrimp $3 ea., lobster $6. Vegan accommodation available.

Burrata and Pea Gazpacho

Hallf Burrata cheese bulb, green pea gazpacho, spring mix, snap peas, red beets.

Gnocchi Gorgonzola

Gorgonzola cream sauce, spinach, pear slices, roasted walnuts

Autumn Pasta

Chef’s choice pasta, roasted butternut squash, roasted chickpeas, burrata, garlic butter, parmigiano.

Linguini Pescatore

1oz shrimps, sea clams, lobster tail, parsley, basilico, garlic butter, parmigiano, cherry tomato sauce.

Garlic Bread (8 pieces)

Multigrain bread slices, house-made garlic parsley butter, sprinkled with warm mozzarella.

Shrimp Cocktail

Five 2 oz. tiger shrimps, salt and pepper rimmed glass, vodka lime cocktail sauce.

Caprese

Fiore di latte slices, red and yellow heirloom tomatoes, hints of pesto, arugula, drizzled in honey balsamic.

8 oz. Chicken Supreme filled with Italian bocconcini and diced tomatoes

Focaccia seasoned with Italian herbs and sea salt drizzled with extra virgin olive oil &#10;Kale and spring mix salad with orange segments toasted pumpkin seeds and shaved parmiggiano&#10;Escargot served in a spinach pernod rose sauce perfect for dipping &#10;Heart shaped pasta in Rose sauce &#10;Mini red skin potatoes served with honey glazed turnips and buttered Brussel sprouts &#10;Wow Chocolate cake

12 oz. Certified Black Angus Striploin seasoned with our Royal Ambassador signature rub

Focaccia seasoned with Italian herbs and sea salt drizzled with extra virgin olive oil &#10;Kale and spring mix salad with orange segments toasted pumpkin seeds and shaved parmiggiano &#10;Escargot served in a spinach pernod rose sauce perfect for dipping &#10;Heart shaped pasta in Rose sauce &#10;Mini red skin potatoes served with honey glazed turnips and buttered Brussel sprouts &#10;Wow Chocolate cake

6 oz. Freshly cut Chilean Seabass filet, pan seared and served with a fennel green olive lemon sauce

Focaccia seasoned with Italian herbs and sea salt drizzled with extra virgin olive oil &#10;Kale and spring mix salad with orange segments toasted pumpkin seeds and shaved parmiggiano &#10;Escargot served in a spinach pernod rose sauce perfect for dipping &#10;Heart shaped pasta in Rose sauce &#10;Mini red skin potatoes served with honey glazed turnips and buttered Brussel sprouts &#10;Wow Chocolate cake

Grilled Ontario Lamb Chops grilled to perfection and topped with a cognac demi (4 bones)

Focaccia seasoned with Italian herbs and sea salt drizzled with extra virgin olive oil &#10;Kale and spring mix salad with orange segments toasted pumpkin seeds and shaved parmiggiano &#10;Escargot served in a spinach pernod rose sauce perfect for dipping &#10;Heart shaped pasta in Rose sauce &#10;Mini red skin potatoes served with honey glazed turnips and buttered Brussel sprouts &#10;Wow Chocolate cake

Baked Rainbow Trout 7oz. in a chimichurri sauce and finished with roasted fennel

Cod filet in our Royal Ambassador Marinara sauce

Potato Scallion Dinner Rolls

Beef Tenderloin (4 oz.)

12 - 2 oz. Beef sliders with lettuce tomato bacon strips and cheese 

12 - 2 oz. Beef sliders with lettuce tomato bacon strips and cheese  &#10;

Halibut

Italian style arancini (20 pcs.) mini italian risotto balls stuffed with a blend of parmigiano cheeses

Hot Cross Easter Buns

Buttery phyllo cups filled with blended cream cheese and dill topped with smoked salmon and fresh dill

Frisee, kale and baby green salad topped with mango spears and toasted pine nuts in an apple cider vinaigrette

Ravioli

Sour cream spring Garden Salad a refreshing and crunchy salad made with garden vegetables, tomatoes, cucumbers, radishes

Fresh-cut Golden French Fries